Grilled Cajun Wings with Alabama White Lightning BBQ Sauce

• Meat

  • 1/2 tsp Frank's red hot sauce
  • 9 Wings, large

• Produce

  • 1 1/4 tsp Onion powder
  • 1/2 tsp Oregano, dried leaf
  • 2/3 tbsp Powdered garlic
  • 1/2 tsp Thyme, dried

• Condiments

  • 1/4 cup Barbecue sauce, hot
  • 1 cup Mayonnaise
  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, coarse ground
  • 1/2 tsp Black pepper, freshly ground
  • 1 tbsp Brown sugar, packed dark
  • 5/16 tsp Cayenne
  • 1 1/8 tsp Creole seasoning
  • 1/16 tsp Honey or sugar
  • 1/2 tsp Kosher salt
  • 1 tbsp Paprika, smoked sweet
  • 1/2 tbsp Table salt, regular

• Oils & Vinegars

  • 1/3 cup Apple cider vinegar

Found on wildflourskitchen.com

Ingredients

• To Start:
• 9 large wings, rinsed and patted dry (or 12-15 smaller ones)
• ¼ cup hot barbecue sauce, (I used Sue Bee Honeys Louisiana-Style Barbecue Sauce the first time, and Sweet Baby Rays Honey Chipotle the second time and both were excellent!)
• For Dry Rub:
• 1 Tbl. smoked sweet paprika
• ½ Tbl. regular table salt
• ½ Tbl. garlic powder
• 1 tsp. coarse ground black pepper
• ¾ tsp. onion powder
• ½ tsp. dried leaf oregano
• ½ tsp. dried thyme
• ¼ tsp. cayenne pepper
• 1 tsp. cajun seasoning such as Slap Ya Mama
• 1 Tbl. (packed) dark brown sugar
• For White BBQ Sauce:
• 1 cup mayonnaise
• ⅓ cup apple cider vinegar
• 1 teaspoon Worcestershire sauce
• ½ teaspoon kosher salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon freshly ground black pepper
• ½ teaspoon Franks Red Hot sauce
• ⅛ tsp. cajun seasoning such as Slap Ya Mama
• 1/16 tsp. cayenne
• 1/16 tsp. honey or sugar *if needed (*depends on how sweet your apple cider vinegar is)

Directions

• Rinse and pat dry wings, then set onto a baking sheet or in a shallow dish.
• In medium to small bowl, combine rub ingredients until very well mixed.
• Sprinkle half onto one side, turn over carefully, not disturbing the rub, and sprinkle other side until they are all coated well.
• Cover and marinate for several hours or overnight. If in a rush, its ok to go ahead and proceed, though. Theyre just a bit better if they have time to absorb the rub is all.
• Heat grill to medium heat. Oil grates with a vegetable oil-soaked wad of paper towels using tongs.
• Carefully place wings onto grill, minimally disturbing the rub, close lid and leave them be.
• Cooking time depends on the size. Most regular-sized wings take about 16-20 minutes, but these took a total of 35! So use your best judgement. *Turn them halfway through cooking. And keep lid closed.
• When theyre done, (check the biggest one in the thickest part with a knife to see, or use an instant-read thermometer), baste them with the regular barbecue sauce, and cook on both sides for a total of 3-5 minutes longer to set the sauce.
• Remove and let rest while you make the sauce if not already made.
• To Make White Lightning Sauce:
• Stir, then whisk, the mayo, vinegar and worcestershire until smooth. Whisk in rest of ingredients until well mixed. Chill for several hours or overnight, or serve immediately. (I like it best the next day, though.)
• Serve wings hot, drizzled with sauce, and serve a little extra for dipping.
• Leftover sauce is great on anything from grilled or pulled meats, to salads and slaws, or even a dip for veggies, fries and potato wedges!